Balsamic Roasted Beetroot and Lentil Salad with Walnuts and creamy blue cheese

The Sun is Shining, Weather is Sweet...

... Makes me want to cook something savoury and moreish.

I headed out early Sunday morning, leaving Squirrelface snoozing, in to the wilds of Peckham to the farmer's market which, I'm sad to say, was a little underwhelming. I snaffled up some nice fat beetroot, some duck eggs, some smoky streaky bacon and half a loaf of granary bread, I'm hopeful that later in the year there will be more on offer.

I know the Great British Summertime is technically upon us but let us not kid ourselves, if and when it happens it will be brief and we will take it by the hands and dance the gin and tonic jig. Said jig needs something hearty and filling but not necessarily meaty.

So while you all made your roasts, I fashioned a salad that is so delicious I've made it at least 10 times since I created it one balmy June afternoon, under the influence of the gin and tonic jig.

It's great for lunchtime or teatime picnics, having in your carry-out for work or as a stand by snack in the fridge, it should keep for a week in an airtight container, but I doubt it will last that long. I sometimes pair it with a big leafy salad and slices of apple or pear but it would go wonderfully with a barbecued bit of lamb or beef too.

Green or Puy lentils work best here as they retain their shape very well and have a more contrasting flavour than the also shape holding brown.

Today I used Saint Agur because i found a cheap slab in the supermarket but I've had success with other strong creamy blue cheeses such as Dolcelatte, Gorgonzola or Roquefort. I'd not substitute Stilton as the bitter edge doesn't compliment so well.

Balsamic Roasted Beetroot and Lentil Salad with Walnuts and creamy blue cheese

100g Puy/green lentils

350g beetroot - peeled, ends discarded and chopped into bite-size pieces

75g walnuts - chopped coarsely 

100g strong and creamy blue cheese chopped and/or crumbled

4 tbsp balsamic vinegar

6 tbsp walnut oil

Saly & pepper to taste

Preheat the oven to 180C/Gas 4 and combine the oil and vinegar plus salt and pepper then pour over beetroot and mix.

Tilting the bowl so the oil and vinegar mixture is away from the beetroot and spoon in to an oven dish. (The reserved liquid will be the dressing for the salad.) Roast the beetroot for around 45 mins, giving it a shake after 20 mins or so.

Put lentils and two mugs of water in a heavy bottomed pan and bring to the boil, then simmer for 20 mins and drain if any water remains. Then refresh and drain again. Add to the bowl with the dressing.

When the beetroot is just caramelised take it out and let it cool. Then combine with the cheese and walnuts. Taste and season and add more dressing, if needed.

Yum it up!